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8 Healthy Salad Dressings (REALLY QUICK)

i'm here at landers looking for the,ingredients for the video that you've,been requesting a lot so after getting,all these fresh ingredients we're gonna,head on to the kitchen studio,do,i understand that salads for a lot of,people can be very boring but salads can,be an actual meal and can be heavy and i,know in the philippines we're not really,used to having salads as a full-on meal,and it's usually considered a,quote-unquote appetizer i like to,consider salads in two categories you,have your soft salads and your hard,salads soft salads are things like,lettuce herbs,really light ingredients and then your,heart salads are things like you know,you can add roasted squash roasted,cauliflower roasted broccoli any,vegetable or protein that you can think,of can actually go in a salad the the,thing that really takes it up a level,and takes it up notch is the dressing,you're gonna use i get a lot of,questions about how to make good salad,dressing so we thought it'd be fun to,try to shoot as many dressings as we can,but we'll try to combine them in ways,that make sense and in ways that people,will,hopefully want to eat them so we're,going to start,really simply with just a basic lemon,and olive oil,mix which i absolutely love so all you,need is one fresh lemon,juice the whole lemon into a bowl,once you have that all you need to do is,emulsify that liquid so i'm going to go,very very slowly with one hand olive oil,and then just beating as i go to try to,keep everything combined,add in some salt and some pepper,in terms of texture it's really up to,you this on its own could be great for a,light salad right if you want to get it,a little thicker honestly all you need,to do,more olive oil and then just emulsify it,even further so you'll see that it got,slightly wider,slightly thicker,still perfect to use this is dressing,number one now you have this basic uh,lemon olive oil salt and pepper,combination,how do you change it how do you make it,a bit more interesting well,i'm going to show you this set so,all i'm going to do now is when you,think of a classic french unique hut you,think of,usually mustard and olive oil right,so i'm going to do that as our second,dressing so you have this whole bubble,of garlic that we just kind of smashed a,little bit,you're going to grab a bowl,and you're just going to run the garlic,on the side of the bowl so it'll give us,all the flavor without kind of like the,bits and pieces that go into your mouth,so now i have this bowl that's prepped,smell it smells like garlic so all you,want to do here is grab some good,quality mustard,i'm using like an old school my mustard,that has like these beautiful kind of,like you know mustard seeds and,everything in there maybe one tablespoon,of that i'm gonna slowly start adding,some extra virgin olive oil,incorporate that first,add a little bit more you want to do,this in a couple of steps,to always making sure that you're not,adding too much olive oil your texture,is kind of going to be like a softer,mayonnaise,nicely emulsified nice and together it's,exactly what you wanted,simple as that that is,number two,so now i have a lemon,and oil and i have a medium height,the best part about this is you can,actually now combine them,so i'm going to combine half of that,here,now you have some added lemon juice in,there as well as oil,gets a bit more liquid,there you have salad dressing number,three,i'm going to show you something now,that's really good for like things like,cucumbers tomatoes,and it's for people who like,you know a slightly more creamy dressing,we're going to be using some greek,yogurt,i'm going to take some really good,quality tahini about one tablespoon of,that including some of its oil,you add the juice of one half lemon,some pepper,tiny bit of salt,most important part here is to really,break down that tahini so really break,it down,a little bit of extra virgin olive oil,just to round it out,perfect you are the man,if you want another greek yogurt,variation,super simple again,got one bowl here,greek style yogurt it's important to use,the unsweetened type,some good quality real honey,some pepper,some salt,juice half lemon,whisk again,a little bit of olive oil,the olive oil just really helps get it,nice and thick,taste it,yummy,so now we're going to go ahead and make,one of my favorite and it's,kind of like a play or a variation on,the pesto so we're going to start by,crushing,two bulbs of garlic,really quickly chopping those,put that in the blender,and then we're gonna start filling that,blender with some herbs so,beautiful basil,to that we're going to add in some,parsley see parsley a lot of people,actually don't use the stalks honestly i,like to use a little bit of sauce,because there's so much flavor in there,you can always use stalks also if you,don't want to use them now if you want,to use them,to infuse oils or anything like that,they're absolutely fantastic for stocks,so never never throw away the stocks,then we're going to go ahead and

George Lucas Salad Unboxing Video #1

George Lucas Salad Unboxing Video #1

okay um what we have here is a organic,girls new 50/50 spring mix and baby,spinach blend they just came out with,this a few months ago and I've been I've,been dying to try this the first package,I've I've gotten ahold of now the thing,with the 50-50 mix is you still have to,buy it like a whole bag of the spring,mix and a whole bag of the baby spinach,and you have to mix them together but,then then you won't have too much salad,so oh the perfect mix and as you can see,it has been washed three times so there,should be some some very clean salad,this package is sealed with the Vivi,plastic tab going across the side so you,know that your salad has not been,tampered with let's let's open up the,package now I'm going to use a fork to,unhinge the tag and now we can use the D,tabs without the top of the package to,open the salad oh God Oh hold on hold on,okay now today I have your bright farms,there are no local spinach blend which,means it's locally grown oh you're not,you're not getting this imported from,somewhere like Mexico where I'm I'm not,even sure if they make spinach there,they have an advertisement for their,next product hung on the box which is,some good marketing I always want to,sell that product that next product,enough coming out is very important it's,grown in Rochelle Illinois which well,quite frankly that's not very local as I,I live in San Francisco expiration date,is nine 23:16 so that's that should be,pretty fresh this particular packaging a,lot of times they have the tamper-proof,seal level that goes around the edge,not this particular variety though so I,cannot be sure that the spinach does not,have anthrax let's try and open the,package now this is a very complicated,tab right this is go here I don't oh oh,that goes up listen that's a new,innovation in packaging actually it may,actually hinder tampering because it's,very difficult to open but I feel very,secure with the spinach let's give the,test more time from you when you think,of spinach you think of like a pop I can,but not go haha are few part of long pop,trust me okay so today we have a,Roundy's brand Cobb salad with chicken,so that'll be exciting now the the,Roundy's Cobb salad it comes with its,own ranch but personally my personal go,to ranch is the Hidden Valley Ranch,light I keep one of these with me,everywhere I go because I have a salad,there's one of my glove box there's,there's one in my pocket my servant is,usually carrying around a few and I,every time I have a salad I I make sure,I have one of these nearby now the,Roundy's brand obviously as you can tell,by looking you don't get as much as you,do in the the Safeway brand salad but I,think the quality is just a little bit,higher and as you can see it's very nice,packaging it's a shiny reflective,plastic bottom and they put the,expiration date on the back where where,it's not it's not ruining the the,aesthetic view of the salad bowl which,is very nice so we have a ingredient,list on the back this is Cobb salad with,chicken those are the ingredients and,some phosphorus or something like plus,let's take a look and see what we get in,the zombies cough cylinder,I'm always a problem depends on what it,is,and Tampa hairs Newman's Own ranch and,I'm not I'm not quite fond of Newman not,the ranch I mean Paul Newman and okay,the salad itself it's a decent texture,for a salad that's been compacted in a,plastic bowl I know know what I might,normally do is I might have a separate,package of salad tubes in here instead,let me go grab that right no I I,personally prefer to mix in just a,little bit of the man's Greenleaf,singles just just to give the salad a,little bit of a spice and up this open,here should have hoped this up ahead of,time,oh I didn't think to do that,shred that up in there middle that'll,mix in with the rest of the salad just,to give it a little bit of extra texture,and I get one a hard-boiled egg a hold,on yeah yeah yeah Stephen so what's,going on with that new Indiana Jones,project he's too old,what do you mean he's too old he's only,78,oh he agrees to do it buddy man he,insist we kill him off again oh Jesus,Christ I made that man okay sorry about,that so we have some cherry tomatoes and,well as I'm sure it's a fentanyl I've,got to go call Stephen back Oh

Beef Burger with Carrots and Cabbage - Will Make Kids Love Vegetables

Beef Burger with Carrots and Cabbage - Will Make Kids Love Vegetables

Hallo ouens.,Ek maak 'n hamburger vir 6 mense vir 'n stampvol aandete, jy kan dit vir 3-4 mense voorberei deur die helfte van die bestanddele te gebruik.,Eerstens voeg ons 2 teelepels wit asyn, 2 teelepels druiwemelasse, 50 gram botter, 1 eetlepel sout en 1 teelepel swartpeper by 1000 gram beesvleis. Dan knie ons die maalvleis.,Kap die kwartkool so fyn en klein as moontlik en voeg 1 teelepel sout en 50 milliliter witasyn by en laat rus.,Rasper die wortels wat jy by die burgerslaai sal voeg en klits 1 bak jogurt.,Jy kan aartappels voorberei volgens die aantal porsies om saam met die hamburger voor te sit.,Vorm die frikkadelle, wat ongeveer 130 gram is.,As jy nie 'n frikkadelvorm het nie, vorm en druk dit met hierdie taktiek.,Smeer jou pan met 'n kwas. Verhit die pan effens om die frikkadelle gereed te kry om te sit.,Kook die frikkadelle soos verkies deur dit gereeld te draai. Wees versigtig om die hitte van tyd tot tyd te verminder as die olie te warm word.,1 minuut voor jy die frikkadelle kry, smelt die cheddarkaas op die frikkadelle.,Voeg 3 eetlepels mayonnaise by die voorheen geklopte jogurt en klits weer.,Meng die jogurt, wortels en kool.

How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe 🥒

How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe 🥒

one of my superpowers one of the things,that i'm really good at is making really,delicious salads,and i think a big reason for this is the,fact that from age nine until age 27 i,ate nothing but raw vegan food,so during that time i didn't go out to,eat,i didn't have people prepare food for me,unless it was my parents,and i had to learn how to make enjoyable,meals,out of raw fruits vegetables nut seeds,and grains so i learned how to make,really tasty salads because they would,fill me up they would satiate me,and then life was just a little bit more,pleasant,in this video i want to pass on the love,to you and i want to show you how to,make a tasty salad every single time,it's actually quite easy,but there are some tips and tricks to be,had so i want to show you those,and i also want to break down how to,make a delicious dressing,because making dressing is just about,the easiest thing that you can do and,yet this is something that people are,afraid of,people often go to the store to get a,dressing they spend lots of money on,something that doesn't taste that good,and,something that's not that helpful so in,this video i'm going to show you how to,make a tasty salad i'm also going to,show you how to make a delicious salad,dressing to boot enough dilly dallying,let's hop to it,undoubtedly,somebody in the comments is going to go,hey sergey what about a recipe for this,salad,and my answer to that is you don't get a,recipe,and the reason you don't get a recipe,is because,it's much more important that you guys,understand the fundamentals,of how to make a tasty salad,than if i were to teach you to follow a,recipe,you may not have these exact ingredients,in your refrigerator and i don't really,want you to go to the store and take,time out of your day,to go get the exact ingredients i'm,using,i would much rather describe to you,how a perfect salad gets formed and then,have you just improvise and you know,make your own salad at home truth be,told i'm making the salad up as i go i,just found a bunch of fresh ingredients,that i had on hand,and i'm going to put them together in a,way that's going to be incredibly,delicious,but as i start this video,i don't really have any idea of,what it's going to look like i'm,improvising,and that's exactly what i'm going to,encourage you to do as well,because fresh fruits and vegetables,they don't have uniform tastes,so whereas when you go to bake a cookie,or a pie,you're going to use flour and baking,soda and a little bit of salt and sugar,and all those things generally taste the,same fresh fruits and vegetables and,greens they all vary in their tastes,you can have one tomato that's very,sweet and one tomato that's very sour,and if a recipe calls for one tomato it,generally doesn't note a sweet or sour,one,and yet,that variance could drastically,change the taste,of the final ingredients so more,importantly than giving you a recipe i,want to teach you how to throw these,ingredients together how to balance the,flavors so that you're guaranteed to,have a delicious product,every single time this is also a lot,more convenient because,maybe not everybody's going to want to,go to the store and get the exact same,ingredients that i have on hand,it's much easier to just look into your,fridge see what you have available and,then work with those ingredients,so i invite you to not use what i say,here as gospel,improvise as you see fit,use this information kind of like a cd,skip the tracks you don't like,listen to the tracks that you love,capiche sound good,okay let's hop to it,so the very first step in making a,delicious salad,is getting a nice big bowl to work with,i like stainless steel it's very easy to,clean,it's very easy to mix in these bowls,but you don't necessarily have to use,stainless steel you can use wood or,ceramic or whatever,the important thing here is that it has,to be big enough,for you to be able to make your salad,and mix it one of the first mistakes,people make while trying to cook,is they don't get a big enough vessel to,contain the ingredients,and that way when you go to mix stuff,it doesn't really work stuff starts,spilling and you don't get like uniform,cherry tomatoes or carrot slices all,throughout the salad,and it's just not as fun so step number,one,pro tip,get a big bowl,i'm probably gonna make a salad that's,gonna fit in here,but just to be safe i'm gonna go with,the bigger bolt so let's put that over,here,another thing that i want to note real,quick is that i've already pre-washed,all of these veggies,some of these are garden veggies,here's some like mustard greens and,kales that came out of my garden,some of those are from a csa that i got,from a local farm and some things like,this cabbage,have come from the store so i have a,wide arrangement of different,ingredients that i'm going to be working,with so the first thing that you want to,do is,work on your base and your base is going,to be like your greens things like kale,lettuce,endive that kind of thing,and,you kno

Professional Italian Salad Recipe - Flavor of Heaven

Professional Italian Salad Recipe - Flavor of Heaven

foreign

Okroshka (Russian Cold Soup): 50% Salad, 50% Soup, 100% Weird

Okroshka (Russian Cold Soup): 50% Salad, 50% Soup, 100% Weird

okay what you see here is a classic old,school Russian summer dish called a,Carrasco and let me tell you this is one,of the most bizarre foods you'll ever,see not only is this a cold dish made,from a fizzy fermented bread drink,called glass or sometimes it's made with,kefir actually which is arguably even,weirder this dish which is somewhere,between a soup a salad and maybe cereal,is actually surprisingly tasty it's very,healthy and it's super refreshing plus,you can learn a lot about Russian foods,let's make some across kur and I will,explain the main ingredients are fresh,veggies boiled potatoes and eggs some,type of protein garden herbs and the,aforementioned probiotic drinks and,we'll get to everything in a second,first the veggies the classic choice,here would be radishes and cucumbers,like most ingredients for this dish you,want to dice these very finely next we,have our boiled potatoes I suggest going,for a waxy type rather than a starchy,one and making sure not to overcook them,so they don't completely turn to mush,now here I have good old hard-boiled,eggs I like to cook them for about eight,and a half minutes and then drop them in,cold water that's how I like my eggs,these ones will be sliced but you can of,course just chop them up as well next up,is our protein and if you wondering why,I'm using this type of very low-key,sausage here let's talk about this for a,second traditionally a karateka would,come with whatever type of leftover meat,people had at home usually beef or,chicken,but then in Soviet times with,industrialization this very mystery meat,type processed sausages got very popular,they were cheap they were accessible,they tasted good enough and that's why,you'd increasingly see them replace the,meats in a crush cast all over the,Soviet Union I'd say they're somewhat,close to a mortadella or Bologna,either way dice up the meat or skip it,entirely for a vegetarian option last,but not least we'll prep some garden,herbs and this is actually worth talking,about spring onions dill and parsley are,the Holy Trinity of Russian cuisine,these three with a dollop of sour cream,are absolutely essential ingredients in,Russian cooking so with all our,ingredients prepped we'll add a bit of,everything into a bowl and then pour,over some ice-cold kvass before we,garnish with a sliced egg the,aforementioned sour cream and greens,salt and pepper to taste as well as some,ice cubes I realized maybe the kvass,part deserves a bit of an explanation,here so this it might look a little bit,like beer but this is class kvass as a,fermented fizzy beverage originally made,from stale rye bread that's right it's,the most traditional Russian drink there,is it goes way back I actually remember,seeing people selling kvass on the,streets when I was a kid especially,during summertime class lost quite a bit,of popularity when coca-cola and other,sugary beverages became widely available,but apparently it's really making a,comeback and it's becoming more popular,once again as people are kind of growing,more interested in traditional food and,also healthier food because class is a,fermented probiotic beverage you might,be able to find it at a Russian,specialty store but you can also try to,make it yourself here's how to make a,basic simple ghetto class you start out,with rye bread and it has to be dry if,you only have fresh rye bread make sure,to drop it in the oven at low,temperature for like 45 minutes to dry,it out or even just put it in the,toaster just make sure it is dry we'll,only need two more things which is sugar,and raisins that's right,so add the sugar to a jar first and then,dissolve it in a bit of hot water to,this we're adding our dry bread and then,covering everything with,room-temperature water,that's because we're now adding unwashed,raisins and we're not actually doing,that for the flavor as much as we're,doing it for the natural yeasts that,tend to collect on the surface of the,raisins hot water of course would kill,that yeast now we'll cover the class,with a cheesecloth and let this ferment,for about three to five days stirring at,least once daily until it's tangy and,slightly fizzy let me add that for a,really great class you would actually,need a special type of yeast and also a,starter it is a fermented product after,all which is why it's fun to make but I,actually advised to just go,the store-bought version if you can,let's actually try one and see how it,tastes that didn't work,nice his kvass malty complex slightly,tangy very refreshing definitely a,little bit like a dark beer but,non-alcoholic but you know if you are,not convinced by the kvass let me show,you a more home friendly but equally,weird alternative mix two parts kefir,with one part sparkling water and,seasoned with a bit of salt and pepper,assemble your bowl with all the,ingredients just like we did before and,add in your kefir mix and now this my,friends is not the world's weirdest bowl,of cereal although that is how it looks,but a more mod

Tossed Green Salad Recipes for a Crowd | EASY PEASY

Tossed Green Salad Recipes for a Crowd | EASY PEASY

- Well, you're having a dinner party,and ya need a big salad to feed a crowd,,or you were last to sign up for the potluck list,and you got stuck with green salad.,Either way, by the end of this video,I will show you how to make the most,gorgeous green salad that will feed a crowd.,And stay tuned because I really do have,a lot of secrets to chopping things and prepping things,that will really help you come up with the,best salad to feed your crowd.,And if you're looking for easy ways to get the,best food on your table, you've definitely found,the right channel.,Please go ahead and subscribe and hit that,notification, the bell because I come out,with new videos every week,,and that way you will be notified.,(upbeat music),Welcome to The Spicy Apron Cooking Show.,My name is Heather, and I am here to show you,the easiest way to get the best results,in your kitchen, and I've been doing it for 25 years.,I cook for a whole mountain of people all the time,,so this salad is right up my alley,and I am going to show you all of the secrets.,It's about prep, prep, prep.,Here is what you need to know about green salad for a crowd.,Crisp, cold, crunchy, and colorful.,And if you do that, you've got it made,,and that is what we are doing.,Now would you look at this?,Oh my gosh.,Okay the first thing you need is a big (beep) bowl.,I probably shouldn't say that.,But you really do need a huge bowl,because this makes it so easy to throw it all in here,,toss it and you're done.,In my huge bowl, I have two heads of romaine lettuce,and one head of iceberg lettuce.,This amount will feed about 20 to 25 people,for a side dinner salad.,So I like to use the romaine, and my hands are clean.,I like to use the romaine and the iceberg,because you get this blend of super crisp and crunchy,and you get nice dark color from the romaine.,Now, important to note about this lettuce:,as you can see, it is chopped,,and no it didn't come that way from the store.,Here is a secret that I learned from my mother,who is the queen of salads for sure.,The best way to get super crisp lettuce,is when you buy it at the store,,you bring it home, you chop off the ends,,you chop it up, throw it in a bag,like your bag you got from the grocery store,with a little bit of water or a damp paper towel.,It continues to soak up that water,and it gets nice and cold in the fridge,,and it's always bright and crisp when it comes out.,And that is a secret you should always do.,It's also similar for the rest of the veggies.,Chop 'em, throw 'em in a ziploc baggie with water,,and put 'em in your fridge.,Then when you're ready to bring the salad together,,it comes together in like three minutes.,Okay once you get your salad all prepped,,now it's just a matter of adding that crisp,,that crunch, and that color.,Let's start with some color first.,I have some baby carrots that I chopped up.,It's a couple of cups.,Again, depending on how many people,that you are going to serve,,this'll serve about 20 to 25 people.,To the carrots, I have a couple of different kinds,of bell peppers, you could also add red.,That would be beautiful.,I've got yellow and green ones here.,Next a little bit more crunch.,Got some cucumbers.,Now these are just regular cucumbers.,You can peel them or not peel them.,I am all about making it easy.,So I don't peel them.,Wash, cut, dice, in they go.,Now the thing about cutting all these veggies,,'cause let's face it,,there is a fair amount of prep work in this salad.,There's a lot of cutting going on.,When you're cutting veggies-,and I actually think I'm going to do a video on this-,put in the comments below if you want a video,on sort of the secrets to chopping things,because there are ways to cut down the time enormously,,and it all comes down to you wanna make the fewest,amount of cuts possible.,So when you have a cucumber, you cut it lengthwise twice,,and then you chop.,It takes about 30 seconds to chop one whole cucumber,,and you get these beautiful,,perfectly diced cucumber pieces.,Another secret that's important to know,,especially if you're feeding a crowd,,you want everything to be about bite sized.,You don't want people uncomfortable shoving these,big huge bites in their mouth.,So make sure you keep everything bite-size.,All right, let's keep going with the color.,Now there's not much better than red radishes.,It adds a lot of the crunch, a ton of color,,and a bunch of peppery flavor.,Really, really sets this salad apart from,many other green salads.,So don't forget your radishes.,And no, we're still not done.,All right, let's go with red onions.,And there's another tip I have for you guys,about the red onions.,A lot of people love them and can't wait to eat them,,but a lot of people don't love them,because either they can't digest them properly,or they just don't like the flavor,or they don't wanna smell like onion the rest of the night.,So super important, and this kinda goes,against the bite-size thing.,Leave them in long slivers, okay?,So people do like

Salad Secrets (5 Rookie Mistakes to Avoid)

Salad Secrets (5 Rookie Mistakes to Avoid)

i have a story for you about salad,one of my students let's call him bob,told me that he's been trying to,recreate the salad that,he had in a restaurant with no luck,he even asked the restaurant for recipe,of course the restaurant told him there,is no recipe,all the ingredients are right there in,front of you see tomatoes cucumbers,onions lettuce,it's all dressed with lemon juice and,olive oil,but bob was convinced that there was a,secret,ingredient they weren't telling him,about so he asked me,if this is not your first time watching,my channel,you probably know what that secret,ingredient is,right yup salt,when i told him bob was shocked after,class he went home and made the salad,again,this time with more salt and,eureka that was it it was the salad of,his dreams,by the way do you know the origin of the,word salad,it comes from the latin word for salt,yeah salt is the most important,ingredient in any salad,not using enough or using too much,is the first tricky mistake of salad,making,okay let's go through a leafy green,salad step by step,if you're getting your leafy greens from,a supermarket and the box says that they,were already washed,there is no need to wash them again if,you want to be really good you might,want to,dump that salad onto a clean counter and,remove any rotten leaves,this will make the rest of the box last,longer,wipe out the box and put the salad,greens back in,i only do this if i need the greens to,last longer than,a couple of days most of the time i just,try to use them up quickly,now these beauties here are not from a,supermarket,they are from a local farm so i had to,wash them,three times to get rid of all the dirt,then i spun them in my salad spinner in,small batches to get,them as dry as possible the second,rookie mistake of solid making is,using wet lettuce this dilutes your,dressing and produces a soggy salad,to remove the last bits of moisture i,wrapped my lettuce and paper towels and,then,put it into a container or a salad,spinner for at least a few hours,and up to a few days obviously store it,in the fridge i do this with all my,leafy greens as soon as i bring them,home,this way they're ready to go whenever i,need to use them,let's coat a pita in a bit of oil and,toast it until crispy,i love to use bread in my salads it's a,perfect way to,soak up the delicious veggie juice if,you want,sprinkle some zatar mix on top it's a,mix of mint,thyme sumac and sesame seeds i buy mine,on,amazon and i will link to it below put,into a preheated 350 fahrenheit oven for,six to seven minutes or until crispy,it doesn't always puff up like this,that's not important,you just want it to turn crispy cool,your pita,and chop it up other veggies i have for,us today are cucumbers,tomatoes and radishes for,any form veggie like radishes i like to,use a mandolin,please wear a cut resistant glove with,the mandolin,sorry i forgot this time i'll link to it,below as always do as i say,not as i do okay let's make the dressing,i'll start with one tablespoon of lemon,juice,yes it needs to be freshly squeezed,if you don't want to squeeze a lemon,juice vinegar you can make a vinaigrette,out of pretty much any vinegar to help,our acidic ingredient,and oil hold together we'll need,two teaspoons of dijon mustard this is,also a good opportunity to add salt,because it,doesn't dissolve in oil now that,everything is dissolved,slowly drizzle in the olive oil while,whisking,constantly it doesn't need to be a,continuous stream,if you have a hard time controlling your,pour,pour a little and whisk until,incorporated,then pour a little more i like a very,tangy vinaigrette so i only use two,tablespoons of olive oil,for one tablespoon of lemon juice you,might need a little more oil if using,vinegar since vinegar is more aggressive,than lemon juice,by the way salt is totally optional in,the dressing,you could certainly hold it back and add,it straight to your salad,the reason i like it in the dressing is,that i don't measure anything for salads,don't worry i measured it all very,carefully for you this time,but in real life i just taste and adjust,in order for me to taste the dressing,and figure out if it's good or not,i need salt so i add it right up front,you can always add more salt to your,salad if the salt in the dressing ends,up not being enough,keep in mind that the salt i'm using is,diamond crystal kosher it's,very unsalty because its crystals have a,very low density,if you're using a different salt type,including morton's kosher you'll,need way less volume of salt grab,one of your veggies dunk it into the,dressing and taste,if you find the acidity too strong add a,bit more oil,i think it's great this emulsion is,short-lived,our dressing will separate as it sits so,we'll need to re-whisk it,before dressing the salad leafy greens,are the only type of salad for which,a smooth creamy emulsion is necessary,if i was dressing a coleslaw or a tomato,cucumber salad,i could just give it a squirt of lemon,or vinegar and a few glugs

Are you spending too much time thinking about what to make for dinner?

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